Chocolate Chunkies

Well, friends, here is my final post for The Brownie Project for 2009.…. and do you know what that means?

** gleefully rubbing hands together **

A brand new year awaits us – an exciting year full of new recipes to try and report on!

I’ve enjoyed the past 11 months of working my way through the endless stack of brownie recipes. I’ve run the gamut of the outstanding, the good, and the horrible. And enjoyed each bite in the process.

I’m so excited I could do a happy dance.

But I won’t, because I don‘t want to embarrass myself – instead, I’ll give you this:

Chocolate Chunkies – these beauties are part brownie, part cupcake (based purely upon the shape) and entirely delicious. They were easy to make, dense, super chocolatey, thick and chewy. A winning combination, in my opinion. And open to a wide bevy of add-ins – I made 2 chunkies plain, and 2 chunkies with Andes Mint Chips:

An excellent choice, if I do say so myself.

In the event that I make these again, (who am I kidding, of course I will!)  I would suggest making them smaller than the suggested size of using a standard muffin pan. I think mini muffin size would be better, because they are extremely rich.

Although my kids didn’t have any trouble taking them down, in this instance, a smaller bite would be better.

Before I leave you with the recipe, I would like to say thank you to everyone who has taken the time to visit my blog, because it’s nice to know there are others out there enjoying my tasty journey.

Here’s to 2010!

Chocolate Chunkies – adapted from a recipe by Marcel Desaulniers

18 oz. semisweet chocolate, chopped
8 tbs. unsalted butter, cut into pieces
1 cup all purpose flour
1 tsp baking powder
¼ tsp salt
¾ cup granulated sugar
4 large eggs
1 tbs. vanilla extract
4 oz semisweet chocolate chips

Preheat the oven to 350 degrees, and place 18 foil muffin liners on a baking sheet.

Melt the chocolate and butter together (either in the microwave or in a double boiler) and stir until smooth.

Sift together the flour, baking powder and salt and set aside.

Place the eggs and sugar in a large bowl, and using a wire whisk, beat vigorously until the mixture is light in color and slightly thickened – about 2 minutes. Gently whisk in the chocolate/butter mixture, then add the vanilla. Switch to a rubber spatula and stir in the dry ingredients, then add the chocolate chips.

Divide the batter evenly between the cups, and bake for 15-18 minutes, or until a tester comes out slightly gooey. Remove the pan from the oven and allow the chunkies to cool.

Yield – 18 chunkies


Kahlua Brownie Balls

Happy December to you! I hope I’m not the only one who has noticed the month whizzing by – can you believe it’s December 8 already?

And do you know what today is?

National Chocolate Brownie Day! Let’s kick off the party and celebrate with some Kahlua Brownie Balls – but do not, I repeat, DO NOT drive after consuming. They are potent!

These definitely aren’t the Bourbon or Rum Balls that your grandmother used to serve – you know, the ones made with Nilla wafers and chopped walnuts,  then rolled in powdered sugar. (I used to love those!)

These glittering gems are for the chocolate lover in your life. I do have several people in mind to give them to – and I am first on the list. 🙂

As an interesting side note, the brownies, by themselves, are very tasty. Simple, a bit cakey, and quite flavorful. A good one-bowl recipe to keep in the back of my mind.

Kahlua Brownie Balls – adapted from a recipe by Martha Stewart

¾ cup unsalted butter, cut into pieces
6 oz. bittersweet chocolate, chopped
3 large eggs
½ cup packed brown sugar
1 tsp vanilla extract
¼ tsp salt
¾ cup all purpose flour
¼ cup plus 1 tablespoon Kahlua liqueur

Preheat the oven to 350 degrees. Lightly grease a 9 x 13 pan with cooking spray.

Combine the butter and chocolate in a microwave safe bowl and heat on high power for 30 seconds. Stir, then heat for another 30 seconds. Stir again, and allow the residual heat to finish melting the chocolate. If necessary, heat again in 20 second increments until the chocolate is just about melted. Stir until smooth.

Whisk in the eggs, one at a time, then mix in the brown sugar and vanilla. Add the salt and flour, and mix gently using a rubber spatula just until the flour is absorbed. Pour the mixture into the prepared pan and bake until a tester comes clean from the middle, about 20-25 minutes.

Remove brownies from the oven and allow to cool completely. Break up the brownies into small pieces and put them in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the Kahlua – and continue mixing until it all comes together – about a minute. Shape the mixture into 1 inch balls, roll in sanding sugar and chill until firm, about 2 hours.  Serve cold or at room temperature.

Makes about 4 dozen.